Baileys Cheesecake Cookie Cups
These Baileys Cheesecake Cookie Cups are perfectly paired with a Baileys on ice for added indulgence, or why not pour over the top from a mini Baileys milk bottle for that extra touch?!
Ingredients
For the Cookie Cups
- 115 g soft unsalted butter
- 170 g light brown sugar
- 30 g Demerara sugar
- 1 large egg
- 220 g plain flour
- 30 g cocoa powder
- ½ tsp salt
- ¼ tsp bicarbonate of soda
For the Baileys Cheesecake filling
- 290 g cream cheese
- 60 g caster sugar
- 1 large egg
- 3 tbsp Baileys Original Irish Cream
For the Baileys Swiss Meringue Buttercream
- 3 large egg whites
- 225 g caster sugar
- 300 g soft butter
- 1 tbsp Baileys Original Irish Cream
Instructions
For the Cookie Cups
- Preheat oven to 170°C and lightly grease 2 x 24 hole mini muffin or cupcake pans.
- Cream together the butter and both the sugars until just combined.
- Add the egg and beat well for a minute or so.
- Sift together all of the dry ingredients and fold into the rest of the mixture until it forms a dough.
- Roll 15g chunks of the dough between your hands to form tidy little balls.
- Pop them into each of the greased mini cupcake holes.
- Find a flat round utensil slightly smaller than the cupcake holes, such as a mini rolling pin, push down each ball into the cupcake holes until the walls rise up around the sides and little cups are created.
- Flour your utensil in-between each smoosh to avoid sticking and don’t push all the way down.
- Leave to one side while you prepare the filling.
For the Baileys Cheesecake filling
- Beat all ingredients together for a few minutes until it’s thickened up.
- Transfer mixture to a piping bag and snip the end off.
- Fill the cookie cups until 2⁄3 full.
- Bake at 170°C for 10-12 minutes.
- Leave to cool.
For the Baileys Swiss Meringue Buttercream
- Put the egg whites and sugar in a heatproof bowl over a pan of simmering water.
- Stir together gently over the heat using a whisk until all the grains of sugar have dissolved (check by rubbing some between your fingers).
- Transfer to a large bowl or the bowl of a free-standing mixer and, using a balloon whisk, whisk for a minimum of 10 minutes, until the mixture has reached a cool room temperature.
- With the whisk still going quite fast, start adding the butter in small chunks, bit-by-bit, until all the butter is in.
- If it seems very sloppy, turn the speed up and keep whisking! If things are getting very hot, put the mixture into the fridge for a few minutes before resuming.
- Finally, add the Baileys Original Irish Cream whilst whisking, and mix until smooth and tasty. Don’t be tempted to put more Baileys Original Irish Cream in as it has a tendency to split with too much liquid!
To finish
- Finally, top your cooled cookie cups with a neat blob of Baileys Swiss Meringue Buttercream.
- Drizzle with some melted chocolate or ganache to finish.
- EAT!